Notes about Recipes in this book

• Bruschetta with artichoke hearts and Parmesan

  • angrygreycat on December 28, 2019

    appetizer

• Parmesan-crusted asparagus

  • angrygreycat on December 28, 2019

    Try this version

• Asparagus-goat cheese tart

  • bwhip on August 17, 2019

    Super easy and the result was like something we’d enjoy in a really fine restaurant. Looking forward to having these whenever asparagus is in season.

• Power smoothie

  • VineTomato on June 20, 2021

    Lovely texture, nice subtle flavor. Swapped pineapple for apple and hemp hearts for ground flaxseed.

• Shrimp salad with avocado and orange

  • bwhip on February 01, 2020

    Very delicious salad. Fresh, light, with a bright mix of flavors with the orange, avocado, shallots, mint, etc. We really enjoyed this for a light dinner on a winter evening. Great over mixed greens or as a sandwich.

• Beet muhammara

  • jenmacgregor18 on January 31, 2023

    I did not like this at all. The combination of beets and red peppers does not work for me. Just tastes like very sweet beets with a weird aftertaste. So, it's either red pepper muhammara or a beet dip. Their paths will never cross again.

• Grilled broccoli with lemon and Parmesan

  • taste24 on June 07, 2021

    This is a lovely recipe. The char from the grill, lemon, and parmesan pair beautifully. Will continue to make this during grilling season!

• Cheesy broccoli calzones

  • Shewi128 on April 12, 2021

    I used chopped/thawed frozen broccoli. The filling set up nicely. It wasn't too gooey. My son said it was too much broccoli, but my husband I thought it was perfect. However, next time, I would make a side pizza or marinara sauce to dip it in.

• Pan-roasted Brussels sprouts with lemon and pecorino Romano

  • jenmacgregor18 on December 02, 2019

    I had so many sprouts that I split into 2 batches. The first batch, I followed instructions to sear with lid on & then remove lid and cook 2-3 minutes until tender. My sprouts were not tender in that time. I added water & put the lid back on to steam to finish it off. These got a bit too browned. The next batch I added about 1/4 c water to the sprouts & oil & steamed for 6 minutes before removing lid to finish cooking-- this worked much better & I still got a really good sear. I would make again with my alterations. Very simple and good with the lemon & cheese.

  • Stephenn31 on December 26, 2024

    Christmas dinner. Worked well. I’ve tried this method before for cooking and I enjoy it. Lots of options after they’re cooked. The lemon and cheese was a nice simple option

  • Aggie92 on January 13, 2025

    Delicious, easy side dish. I really like this way of cooking Brussels sprouts. They stayed bright green and cooked quickly. Did cut the olive oil back to about 2 tablespoons and they still browned up just fine.

  • laurenodell on January 21, 2025

    I will cook my brussels sprouts this way from now on! I didn't realize I was out of lemons until halfway through the recipe, so used white balsamic vinegar and the recipe still turned out fantastic.

• Pan-roasted Brussels sprouts with pomegranate and pistachios

  • KCKB on November 24, 2024

    These are delicious! We’ll be having some friends from the Middle East as guests for Thanksgiving this year, and I thought I would test drive this recipe to see if we should make it next week - definitely YES!!!

• Pan-roasted Brussels sprouts with mustard and brown sugar

  • Aiolar on April 24, 2023

    SO GOOD. Cut back on the sugar.

  • Shewi128 on October 17, 2024

    This was so good! I would say to cut back on the Dijon mustard depending on your flavor preferences. These sprouts ended up being crisp-tender and nicely browned on one side.

• Pan-roasted Brussels sprouts with gochujang and sesame seeds

  • jenmacgregor18 on December 03, 2019

    normally I'm all for pretty much anything with gochujang; but this didn't do much for me.

  • VineTomato on December 17, 2019

    Served with coconut rice and enjoyed the combo.

  • Stephenn31 on April 10, 2023

    It was ok, but something with the gochujang was a bit flat

• Roasted Brussels sprouts with garlic, red pepper flakes, and Parmesan

  • jenmacgregor18 on November 26, 2022

    This was pretty good. I added a bit more parm.

• Braised Brussels sprouts with mustard-herb butter

  • Stephenn31 on January 29, 2023

    Was ok. I’d rather roast or pan fry then braise. They were a bit mushy. The butter Dijon was good

  • Shewi128 on June 12, 2023

    These were ok--definitely softer than I'd like. Also, 4 TB of butter was too much for 1 lb sprouts. I'll find a different braised brussels sprouts recipe.

• Maple-glazed Brussels sprouts

  • Shewi128 on January 10, 2020

    One of the most delicious brussels sprouts recipe I have ever made. Highly recommend.

• Skillet bratwurst with Brussels sprouts and apples

  • Shewi128 on September 11, 2023

    This is a perfect autumnal recipe, AND it only uses 1 skillet! I paired it with whipped potatoes, which was a great accompaniment. I would definitely make this again, and maybe even try apple sausages next time.

• Brussels sprout and potato hash

  • Shewi128 on January 10, 2020

    One of my favorite ways to incorporate vegetables into breakfast. Does take a fair amount of prep work.

• Sautéed cabbage with parsley and lemon

  • Stephenn31 on November 20, 2022

    Should have cooked the cabbage a bit more but good flavours

• Sautéed cabbage with chile and peanuts

  • jenmacgregor18 on May 21, 2020

    I really wanted to like this. It smelled really good while cooking. The end result wasn't very good. Not horrible, just not worth repeating.

• Pan-roasted cabbage

  • Shewi128 on May 08, 2024

    This was a simple and easy to follow recipe and method. I ended up changing the sauce to the miso sauce use for the bok choy in the same chapter to better match the rest of my Japanese-themed meal. I will definitely try this technique again!

• Braised red cabbage

  • angrygreycat on December 28, 2019

    compare to Nigella's

  • Stephenn31 on December 10, 2023

    Pretty good. I turned up the heat and reduced the cooking time.

• Creamy buttermilk coleslaw with scallions and cilantro

  • Silver.bird22 on January 31, 2026

    Nice to have a coleslaw recipe that isn't unbearably sweet. Needed more salt before serving.

• Lemony buttermilk coleslaw

  • MarciK on June 27, 2020

    This is fantastic, not overly lemony. The herbs are subtle, although I wasn’t able to use enough thyme because my plant is still pretty small. I tried Kalona brand buttermilk, and it seemed to give it a better flavor, thicker mouthfeel. This might be my go-to coleslaw from now on.

• Memphis chopped coleslaw

  • angrygreycat on December 28, 2019

    Compare to usual coleslaw

• Chinese chicken salad

  • bwhip on July 21, 2019

    Light, delicious, fresh, flavorful, interesting, easy. We’ll make this again.

• Stuffed cabbage rolls

  • Shewi128 on March 10, 2021

    Did not enjoy the flavor profile. It was oddly sweet. Will not make again,

• Roasted carrots and shallots with chermoula

  • Shewi128 on March 10, 2021

    The roasted carrots are amazing on their own and don't even need the sauce!

• Whole carrots with onion-balsamic relish with mint

  • Stephenn31 on December 26, 2024

    Made for Christmas dinner. The parchment paper was a bit fussy but the carrots cooked evenly and didn’t get too mushy. I’ll change the onion/balsamic next time to one of the other alternatives

• Chopped carrot salad with fennel, orange, and hazelnuts

  • MarciK on August 30, 2019

    Other than the ridiculously difficult and lengthy time I had de-skinning hazelnuts, this came together pretty quickly and was tasty. I used apple cider vinegar because I didn’t have white wine vinegar.

• One-pan chicken with couscous and carrots

  • cpauldin on November 05, 2019

    This is amazingly delicious!

  • GloriaG on April 20, 2026

    Loved this dish! Looked and tasted special. I’d make to share with company! Loved the paprika, cumin, and lemon combination. Definitely serve with fresh lemon to squeeze on top! Next time, I’d brown the chicken a little longer for appearance but otherwise perfect!

• Whole pot-roasted cauliflower with tomatoes and olives

  • Cookbooksgalore on May 14, 2023

    Must be great to have a test kitchen with industrial grade equipment. But if you pulse 2 x 28oz cans of whole tomatoes in a regular food processor, you will spend ten minutes cursing and cleaning the counter as the juices run down the stem of the blade and spill everywhere. Use a Vitamix if you have it, or put the tomatoes in a bowl and use an immersion blender.

• North African cauliflower salad with chermoula

  • jenmacgregor18 on March 15, 2022

    This was surprisingly good. The raisins were just sweet enough to complement the chermoula. my only changes- I cut back on cumin by 1/2 and I added more toasted almonds, both of which I would do again.

• Cauliflower soup

  • jgreenheck on January 04, 2020

    Nice mellow flavor. Creamy without cream or milk. Next time, I might add a little fennel to the purée.

• Braised celery with vermouth-butter glaze

  • Stephenn31 on January 01, 2024

    Not bad. The celery still has some texture which was nice

• Better hash browns

  • christineakiyoshi on July 14, 2019

    Very easy and delicious!

• Roasted garlic hummus

  • christineakiyoshi on July 18, 2019

    Delicious!

• Garlicky Swiss chard

  • christineakiyoshi on July 18, 2019

    Have made this several times and the family loves it

  • jenmacgregor18 on February 03, 2023

    Simple and good. After sauteing the garlic and stems and finding they weren't tender enough in the allotted time, I added some water and steam-sauteed them for a few minutes. I did this with the leaves immediately after getting them all in the pan. Then removed the lid and let the water evaporate and finish cooking. Definitely add a bit of hot pepper and 1T lemon juice. It works for me.

• Grilled portobello burgers

  • bwhip on July 23, 2019

    These were absolutely delicious. Fantastic flavor from the topping, featuring feta, sun-dried tomatoes and roasted red peppers. I didn't love the basil mayo, but that was probably because I used store-bought instead of making my own, which is always much better. I worried about the red onions being too assertive, but because they were grilled they turned out just right.

• Blistered shishito peppers

  • christineakiyoshi on July 28, 2019

    Delicious and simple. Would probably reduce oil to one tablespoon in the future.

• Spaghetti al vino bianco

  • bwhip on August 18, 2019

    We didn't care for this one. It wound up with sort of an odd, bitter flavor. Perhaps less wine, and spinach rather than arugula might have helped, but we won't make it again.

• Crispy Thai eggplant salad

  • ebalk02 on August 19, 2019

    Really delicious but pretty involved and dirties a lot of dishes.

• Mexican-style grilled corn

  • jenmacgregor18 on November 07, 2019

    This is very good, even with frozen corn. I cooked in a skillet on high till it was popping a bit & with some browning, then added the cheese mixture off heat.

• Spaghetti squash salad with tomatoes and pecoirno

  • jenmacgregor18 on November 13, 2019

    I had pesto on hand, so subbed for the basil & pine nuts--and white onion for shallot and asiago for pecorino. The squash needs some fat & the vinaigrette does the job, without drowning it. The onion, tomatoes & cheese work well here. Great texture and flavor. One of the first spaghetti squash dishes I can say I really liked.

• Udon noodles with mustard greens and shiitake-ginger sauce

  • csavegetablesfan on November 16, 2019

    Perfect combination of flavors. Mustard greens are usually too strong for my liking. But they work really well in this recipe.

  • mjes on September 02, 2021

    The earthy mushrooms with the earthy udon with the spicy mustard greens - this is a near perfect recipe.

• Spaghetti squash with garlic and Parmesan

  • jenmacgregor18 on December 03, 2019

    I used 1/2 spaghetti squash here. I subbed about 2 tsp pesto for basil & garlic, as I usually have some pesto on hand. Very good flavor and texture. another winner for me.

• Spaghetti squash with Asian flavors

  • jenmacgregor18 on December 03, 2019

    I really wanted to like this; but it didn't work for me at all. The sesame oil was pretty overwhelming with the spaghetti squash and any other flavor got lost. I was also having some sort of texture issue with the squash & sesame oil. I managed 2 bites and just couldn't eat any more.

• Creamy leek and potato soup

  • angrygreycat on December 28, 2019

    try this version

• Slow-cooker mashed potatoes

  • angrygreycat on December 28, 2019

    try this next holiday

• Ranch-style kale chips

  • Aggie92 on January 01, 2020

    I may or may not have eaten the whole delicious batch in one sitting ;-)

• Thai green curry with chicken, broccoli, and mushrooms

  • jenmacgregor18 on January 20, 2020

    Not difficult to put together. But the taste was off-putting. B said it's "almost edible". There's an off/strong flavor to it. I'm thinking it's the 2 Tablespoons of fish sauce, that came off as way too strong. The rest of the ingredients and texture was fine. So maybe if I reduce the fish sauce to 1 tsp, and use soy for the rest? But as is - it is not for us.

  • Stephenn31 on February 13, 2023

    It was ok. I added a lot more fish sauce. It was good but not amazing

• Thai-style chicken with basil

  • angrygreycat on January 25, 2020

    This was simple dish. Nice for a week night dinner, the fish and oyster sauces tone down more than I expected. I served with brown rice and sauteed green beans.

• Sautéed baby spinach with pecans and feta

  • jenmacgregor18 on February 05, 2020

    Wonderful. I made as directed; however as packing for work lunches, left the pecans, cheese & vinegar on the side to add in later. I found I really prefer it without any vinegar at all. This will be a repeat. *Note- this recipe requires a microwave

• Beer-battered onion rings

  • christineakiyoshi on April 24, 2020

    This is delicious and easy but makes a huge batch!

• Easier French fries

  • christineakiyoshi on April 24, 2020

    We used canola oil and russet potatoes for this and they turned out amazing! We used a dutch oven and didn't have any issues with the fries sticking to the pan. Will make this again!

• Smoked trout hash with eggs

  • Tweedles81 on April 27, 2020

    I had the ingredients on hand so decided to make this. It was really good - a solid meal that was pretty easy to make. My littles loved it - my 3 y/o gobbled down the mustard greens! Removing the pin bones from the smoked trout was the hardest part! The lemon really makes the dish. I won’t seek out these ingredients just to make this in the future, but will definitely make again if I happen to have them all at home!

• Bitter greens salad

  • Tweedles81 on May 01, 2020

    I did not have endive or pepperoni I but otherwise followed the recipe. This was delightful - bitter, sour, and salty all in one! It reminded me of a higher-end version of the Olive Garden salad. We will make again - maybe even tomorrow!

• Black rice and sea bean salad

  • Tweedles81 on May 28, 2020

    Delicious! Flavorful and citrusy. It’s a hearty side, but not enough to stand alone as a meal. Shrimp or fish would be good additions if protein is desired.

• Pasta alla Norma

  • angrygreycat on June 29, 2020

    I'm not a huge eggplant fan, but want to learn to like it so I tried this recipe. I just didn't think it was anything special. It was okay but probably not worth making again. My daughter didn't like eggplant at all.

• Roasted delicata squash

  • Tweedles81 on September 22, 2020

    I made the squash without the sauce - I just followed the roasting instructions, using the oil, butter, and salt as called for. This was delectable. It was so sweet and tender that it could have been served for dessert! Plan ahead, as it takes awhile, but it is super easy and delicious!

• Creamy root vegetable soup

  • taste24 on December 14, 2020

    This soup tasted excellent and was easy to put together. I used an immersion blender at the end (not a regular blender) and also used less cream than called for.

• Zucchini noodle salad with tahini-ginger dressing

  • MOlson on December 22, 2020

    This dressing was phenomenal but the salad was SO bland.

• Roast chicken and warm bread salad with arugula

  • bwhip on January 03, 2021

    Great recipe, just delicious. Easy to prepare. First time I’ve spatchcocked a chicken, and it turned out wonderfully. The bread salad was the perfect accompaniment. We’ll make this again.

  • Shewi128 on June 13, 2023

    This chicken earns the award for the crispiest skin I've ever made. I could not believe how crispy it got. I don't eat chicken skin, so it was lost on me, but I'm sure others would enjoy it more. The chicken took a little longer to cook than the 40-50 minutes, so be sure to use a thermometer. Also, some of the bread was definitely soggy, but I think the point was to have some crispy and some soggy bread pieces..? The flavor was fantastic, and I loved the salad. The dressing was very unique with white wine vinegar and currants (I had to use golden raisins instead), but it complemented the arugula quite well. This recipe would be worth making again!

• Bold and spicy gingerbread bundt cake

  • Shelmar on February 05, 2021

    I made this cake from library cookbook in an effort to audition book for potential future acquisition. Cake was good, better second day. I made a different icing with ginger vodka and confectioners’ sugar, as I lacked ginger ale.

• Garlicky Swiss chard with golden raisins and goat cheese

  • mjperkins on January 10, 2022

    Substituted beet greens for Swiss chard.

• Tarragon-mustard bean salad

  • mcvl on July 10, 2022

    Nice! My tarragon was a bit faded, so I added a few drops of ouzo. And I had only wax beans, no green beans.

• Buttermilk mashed potatoes with leeks and chives

  • jenmacgregor18 on August 24, 2021

    Outstanding! Instead of cooking potatoes in water, then draining and adding milk, butter, etc- you cook in just enough buttermilk, water, and butter until tender. They have you add a little baking soda to the cooking liquid, so the acid of the buttermilk doesn't slow down the cooking. Then turn up the heat to cook off extra moisture. Mash in the pot with butter & fresh buttermilk. Chives and leeks put it over the top.

• Spaghetti squash salad with chickpeas and feta

  • jenmacgregor18 on August 24, 2021

    Really great flavor. The lemon, garlic, cheese, parsley & nuts play well together. Nothing too assertive. And the texture was good--not too watery or oily. My only changes: I nuked the squash cut side down, instead of roasting and subbed walnuts for pine nuts. Worked great.

• Green beans amandine

  • jenmacgregor18 on April 19, 2022

    This was ok. the garlic overwhelmed everything else. I love garlic, but next time I think I would eliminate and rely on the shallots only, with the butter & almonds.

• Spaghetti squash salad with radishes and queso fresco

  • jenmacgregor18 on January 09, 2023

    I didn't have queso fresco. I subbed parm on my first serving with spicy pepitas. I've got feta that I'll try next. It was quite good. I loved the dressing and the crunchiness of the radish & pepitas with the squash. I liked this just as much as the version with tomatoes, basil & pecorino.

• Buttermilk mashed potatoes

  • Lottabooks on March 14, 2025

    Needed to use up Yukon Gold potatoes and buttermilk. Although my usual recipe is from Gourmet Magazine (and uses a ricer), this recipe required only a potato masher and was easier. I was surprised at how good this is. Great way to use up buttermilk (only need 1 cup for 2 lbs. potatoes). Be sure to mash well to eliminate lumps.

• Tacos al pastor

  • EasyBakeThis on August 17, 2024

    Made the guajillo chile sauce

  • Shewi128 on June 04, 2024

    5/5 stars. Undoubtedly some of the best homemade tacos I've ever made or eaten. The method of the chiles, the sauce, the braising, then the grilling.. is all a bit tedious. But man, these were good. Also, unless you don't like pineapple, increase the pineapple! I think what would've make this recipe A++ would have been a small amount of cabbage slaw for some crunch. We added chopped onion, but just a little slaw would have been nice. One person remarked that these were like taco truck tacos, and I definitely took that compliment to heart. Trust me, these are worth the work.

• Eggplant involtini

  • Aiolar on May 12, 2023

    Rolled eggplant slices stuffed with ricotta cheese, in tomato sauce, with mozzarella

• Nori-crusted salmon

  • mjes on September 02, 2021

    Crispy skin on one side, crisp nori-sesame coating on the other side, cooked to perfection and garnished with red peper flakes and furikake. Absolutely heavenly to eat.

• Socca with Swiss chard, apricots, and pistachios

  • mjes on September 02, 2021

    Pan-fried socca topped with Swiss chard, apricots, and pistachios ... I'm in love with this snack.

• Best ground beef chili

  • angrygreycat on October 13, 2022

    I made this for dinner and it was okay, but not really a chili I would repeat

• Sausage and white beans with mustard greens

  • csavegetablesfan on July 04, 2021

    This is good with fire-roasted tomatoes and garlic sausage. The parmesan bread crumbs are too much work. This is lovely with parmesan sprinkled on top and a nice piece of whole grain sour dough toast. One of my favorite ways to eat mustard greens from my CSA

• Extra-crunchy green bean casserole

  • Churchim808 on November 23, 2024

    I’m looking for a replacement for the green beans we know with the cans of soup. Problems in the past were the flavors just weren’t punchy enough or the green beans too crunchy. This is a good recipe but they lie about the times. It took about 30 min, not 6-8, to cook down the mushrooms and that was a large pan on med-high. It’s a lot of mushrooms! They tell you to microwave the green beans for 8 min but mine needed almost 20, pausing to stir and check. It’s a lot of green beans! You are supposed to add the wine, stock and cream at the same time to the hot pan. Add the wine first to cook the alcohol out. Then, in the final bake, 25 min is just enough to warm the casserole through, even covered, I did an additional 10 min uncovered.

• Shepherd's pie

  • ebalk02 on March 25, 2024

    This was pretty good, but didn't blow me away. Maybe underseasoned? I went with the Madiera, and used a bit of parsnip in the mash.

• Chinese chicken lettuce wraps

  • ebalk02 on June 10, 2024

    Really delicious. I used rehydrated dried shiitake mushroom and wood ear mushrooms and it was fine. Definitely a good amount of chopping, but would totally make this again.

  • Shewi128 on July 13, 2022

    These taste exactly like the ones at PF Changs, but even better as they feel more fresh. Of note, I used already ground chicken, and I had to take out oyster sauce d/t food allergies. For the 3 TB oyster sauce, I used 2 TB fish sauce and 1 TB Yoshida's gourmet sauce. Really worth all the chopping!

• Fusilli with spinach and ricotta

  • ebalk02 on September 22, 2024

    Loved this! Use a good quality ricotta like Naragansett. Might suggest chopping the spinach up a bit.

• Baba ghanoush

  • ebalk02 on July 22, 2022

    Really delicious. I added a pinch of hot smoked paprika and would do that again.

• Stir-fried Sichuan green beans

  • jgreenheck on July 28, 2021

    Nice flavor and good weeknight dish. I’ll omit the corn starch next time…it melded to my nonstick pan when I poured it in.

• Zucchini ribbon salad with shaved Parmesan

  • Awade88 on July 01, 2023

    I thought this was good but my husband didn’t enjoy the mint. I wish I’d shaved the parmesan much finer than I did.

• Irish stew with turnips and carrots

  • Shewi128 on September 21, 2021

    This recipe is super simple, but the results were phenomenal. Most people had no idea this was lamb, or that the turnips weren't potatoes.

• Tagliatelle with prosciutto and peas

  • Shewi128 on December 21, 2022

    Cross-posted: We made this easy dish with homemade pasta, so that might be why this was a 5-star dish. Anyways, it was easy, flavorful, and everyone finished their portions (no leftovers even!). Another note about prosciutto: always separate the pieces after cutting. My laziness really does cause more work for me in the end.

• Almost hands-free risotto with herbs and Parmesan

  • Shewi128 on October 17, 2024

    The result were really good despite the easier method to make risotto. I'd definitely use this method again.

• Roasted butternut squash with browned butter and hazelnuts

  • Shewi128 on October 17, 2024

    This was a delicious and fairly easy method of roasting squash. I did cut the slices too thin, so make sure you pay attention to that. I'd definitely make this again.

• Walkaway ratatouille

  • Shewi128 on August 21, 2023

    Cross-posted This was my first time making ratatouille, so I didn't quite know what to expect. This method was fairly easy, and I did like the various textures in the vegetables. It didn't end up pretty--the sauce was a little brown--but the flavor was good. The recipe was easy to follow. My husband doesn't like eggplant, so I don't know if I'd make it again, but I thought it was nice.

  • Cgaskins on July 21, 2025

    Served over pasta instead of with bread, but this would be lovely served alongside garlic bread.

• Fresh corn cornbread

  • Acarroll on January 02, 2024

    Solid basic cornbread. Veganized it by using vegan butter and a combination of soy milk/lemon juice/cider vinegar for buttermilk. Picky kids loved it!

• Zucchini bread

  • Acarroll on September 02, 2023

    Turned out perfect! Kids loved it. I added chopped pecans.

• Roasted baby pattypan squash with lemon and basil

  • Acarroll on September 03, 2023

    I had a bigger pattypan so I just cut it into chunks. Flavors were great. A little buttery, I would cut down on the butter next time.

• Fried green tomatoes

  • Acarroll on June 02, 2024

    Solid recipe. Used our deep-fryer.

• Chicken Florentine

  • Stephenn31 on September 07, 2024

    Nice flavours. My sauce didn’t thicken up enough. Served with pasta

• Orzo salad with cucumber, red onion, and mint

  • Stephenn31 on July 29, 2023

    Would definitely make again. Don’t go short in the mint but do chop it very finely

• Root vegetable gratin

  • Stephenn31 on December 06, 2022

    Turned out ok but not much flavour and too much liquid (I poured a lot off after taking off the aluminum foil)

• Roasted corn and poblano chowder

  • Silver.bird22 on January 27, 2026

    For once I need to remember that my home grown poblanos are too spicy! Very good; thickened with instant potatoes instead of messing with the blender.

• Fresh corn salsa with tomato

  • BSRLibrary on February 15, 2026

    Very tasty and easy to make.

• Trimming ramps

  • GloriaG on April 19, 2026

    Simple instructions on how to chop fresh ramps.